In a separate bowl, sift together (or use a wire whisk to mix) flour, baking soda, baking powder, spices and salt. Gently fold in dry ingredients, zucchini (drained and pressed if still moist), and Black Walnuts together until fully incorporated. Pour batter into a large greased loaf pan or pan of choice (muffin, bundt, etc.)

Bake for 45 – 60 minutes. Check progress of baking with a toothpick or skewer at intervals of 5 minutes once past 40 minutes. Cover with foil if browning too quickly. Once skewer or toothpick comes out clean, remove from oven uncovered and allow to cool slightly before removing from pan.

If using muffin pans, adjust baking time to 15-20 minutes, depending on size of muffins.

This quick-and-easy penne pasta is a shoe-in winner for favorite dinner dish with a flavorful blend of roasted Black Walnuts along with a creamy cheese and spinach mixture. Whether it's served vegan or with added chicken, it's no question that you'll be asked for this recipe more than once!